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Raspberry Lychee Muffins, Easy Raspberry Muffins Recipe Square
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5 from 1 vote

Raspberry Lychee Muffins (One-Bowl)

These raspberry lychee muffins are soft, moist, and only need one bowl to make. The canned lychee juice adds extra flavor to the muffin, and the raspberries add a nice tartness.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Snack
Cuisine: American, Chinese
Keyword: easy raspberry muffin recipe, easy raspberry muffins, lychee muffins, moist raspberry muffins, raspberry lychee

Ingredients

  • 2 eggs
  • 1/2 cup sugar 100 grams ** Note 2
  • 3/4 cup canned lychee juice 240 mL ** Note 1 & 2 for alternatives
  • 1/2 cup oil 100 g
  • 2 tsp baking powder **Note 3
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 cups all-purpose flour 240 g, or whole wheat flour
  • 3/4 cup canned lychee cut in half ** Note 2
  • 3/4 cup raspberries cut in half

Instructions

  • Preheat the oven to 400°. Lightly grease the cups and top of a 12-cup nonstick muffin pan, or line with cupcake liners.
  • In a bowl, whisk the eggs and sugar together until the mixture is smooth and the sugar has dissolved.
  • Mix in the lychee juice, oil, baking powder, and salt until well combined. Make sure that there are no lumps of baking powder.
  • Add the flour to the mixing bowl and gently fold to combine. A few lumps are okay.
  • Add the raspberries and lychee to the batter. Use a spatula to gently fold them into the batter. You can reserve a few raspberry/lychee pieces to add on top later.
  • Spoon the batter into the muffin cups. One standard ice cream scoop roughly equals one muffin portion.
  • If reserved, top the muffins with the remaining raspberry/lychee pieces.
  • Bake the muffins for 16-18 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
  • Remove the muffins from the muffin pan and let them cool slightly before serving.

Notes

  1. Canned Lychee: This recipe uses canned lychee since the lychee is already pitted, and the liquid can add more flavor to the muffins. If you do not have canned lychees, you can find it at an Asian market or online. You can also use canned longan, which has a similar flavor profile.
  2. Using Fresh Lychee: You can also use fresh lychee for these muffins. You will need to increase the sugar to about 2/3 cup or 133 grams to account for the missing lychee juice. In place of the lychee juice, you can substitute it with milk (any type).
  3. Fresh Baking Powder: Since this recipe only relies on baking powder as a raising agent, you want to be sure that the one you are using is fresh. That way, the muffins will bake fluffy and soft. If you would like to test your baking powder, drop roughly one teaspoon of it into some hot water. If fresh, it will bubble and fizz.